Yield: 8-12 servings
3 discs (9.45 oz.) of Ibarra Chocolate
24oz. of Heavy whipping cream
1) The night before assembling cake, bring the cream to a boil in a medium pot, and pour over the chocolate in a bowl. Whisk together until chocolate is completely melted/dissolved. Allow to cool, and blend for about 40sec. Cover, and place in refrigerator over night.
2 c. sugar
1 1/2 c. oil
zest of 1 orange
2 c. flour
2 t. baking powder
2 t. baking soda
2 t. ground cinnamon
1 c. pecan meal (or ground pecans)
1 T. Grand Marnier
2 c. grated zucchini
Preheat oven to 350F & grease and line with parchment- 2 9in. cake pans.
1) Combine the oil and sugar. Whisk in the eggs until nice and fluffy. Add the zest, and slowly add the dry ingredients, and mix until combined. Add in the Grand Marnier, and zucchini. Divide the batter evenly between 2 greased round cake pans lined with parchment. **If you don't have parchment, then flour the pans as well.
2) Bake the cakes at 350F for 30-40min. Remove, and allow to cool for about 15 min. Flip the cakes onto a rack and allow to cool completely. **If assembling cake the next day, wrap the cakes in plastic wrap and refrigerate or freeze until use.
3) When ready to assemble cake, using a whip attachment on your stand or hand mixer, whip up the mousse until nice and thick consistency.
4) Cut each cake in half. On a board or plate, begin assembling: 1 layer of cake, then spread a layer of Ibarra mousse, and repeat until you have 4 layers of cake sandwiched with 3 layers of mousse. Refrigerate while making Cream cheese frosting.
Orange Cream Cheese Frosting:
2- 8oz. pkg. of cream cheese
2 sticks of unsalted butter
1 T. orange marmalade
couple drops of orange oil
about 1# of sifted powdered sugar
***Garnish: chopped pecans (1 1/2c.)
1) For the frosting: Beat the cream cheese until no lumps, and very smooth. Add the butter and mix well. Add the marmalade and oil until blended. Slowly add in the powdered sugar until desired sweetness, and thickness.
2) Remove the filled cake from the refrigerator. Frost entire cake, and finish with pecans on the sides. For the top, you can use a stencil, (like I did), and sprinkle the cinnamon all over for design. Or, you can pipe on rosettes with some candied (or plain) orange zest, drizzle chocolate, or whatever your creative mind tells you to do!
Cut, serve, and enjoy!